Roasted beetroot, feta and lentil salad
With texture, vibrant flavours from salty to sweet and a powerhouse of goodness from the lentils, this is a great recipe.
|2 cups||Brown lentils, organic|
|2 cloves||Garlic, peeled and crushed|
|4 tbsp||Extra virgin olive oil|
|2 tbsp||Root ginger, chopped|
|2 tsp||Cumin seeds|
|2 tsp||Mild curry powder|
|¾ cup||Red wine vinegar|
|4||Spring onions, sliced|
|1 cup||Celery, diced|
|250 g||Mung bean sprouts|
|450 g||Baby beetroots, roasted and chopped|
|250 g||Garlic and cumin feta, diced|
|½ cup||Fresh coriander, chopped|
- Cook the lentils in boiling water until tender, allow 30 to 40 minutes. Drain and place in a large bowl to cool.
- Saute the onion and garlic in olive oil for 3 minutes. Add the ginger, spices and curry powder. Stir in the vinegar and boil.
- Pour the hot vinegar mixture over the cooled lentils. Mix well.
- Add the remaining ingredients and combine well. Serve in small ramekins as a canapé.
This dish is best matched with
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